Method:

Season the flour with salt and pepper and roll the chicken pieces in the flour to coat.

Heat the oil in the pressure cooker base and brown the chicken in batches until golden.

Add all of the chicken back into the pan and add the onion and garlic. Cook for 3 minutes.

Place the carrots, celery and potatoes into the pressure cooker with the thyme. Cook for a further 3 minutes.

Pour the chicken stock into the pressure cooker and bring to the boil, stirring well and ensuring that all the brown bits are scraped off the bottom of the pan.

Place the lid on the pressure cooker and bring to full pressure. Reduce heat to maintain pressure and cook for 20 minutes.

Stir parsley through when finished and serve.

Notes

You can use chicken thighs for this recipe as well. Chicken thighs have a much better flavour than breasts.

I used these vegetables for this recipe but you can use sweet potato, pumpkin or zucchini. Just use whatever you have on hand.

The thyme is the stand out flavour in this dish. I used dried thyme but if you use fresh it gives it an even better flavour.

Pressure cooking keeps every bit of moisture from the food and none of the liquids you add will evaporate, so even if there seems to be not enough liquid when you begin there will be when you take the lid off.

If the sauce seems a bit thin you can add 2 tsp of cornflour to a glass of cold water and add it to the stew. Bring the stew back to the boil and simmer for 3 minutes.

This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.